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Angel Food Cake With Caramel Sauce

 Angel Food Cake With Caramel Sauce
I enjoy making desserts, and it's especially satisfying when my goodies are devoured quickly. This one always qualifies for that distinction.
12 ServingsPrep: 25 min. + chilling


  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 cup half-and-half cream, divided
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter
  • Pinch salt
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, beat cream cheese and confectioners' sugar until
  • smooth. Fold in whipped topping; set aside. Cut cake horizontally
  • into two layers. Place the bottom layer on a serving plate; spread
  • with cream cheese mixture. Replace top; refrigerate.
  • In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter
  • and salt. Cook and stir until mixture reaches soft-ball stage
  • (234°). Slowly add remaining cream. Cook and stir until mixture
  • returns to soft-ball stage (234°). Remove from the heat; stir in
  • vanilla. Cool. Drizzle over cake. Store in the refrigerator. Yield:

2 of 2

Angel Food Cake With Caramel Sauce (continued)

Directions (continued)

  • 12 servings.